...there's both eatin' and drinkin' in it

This is not how you eat in polite company. The slightly syrupy and uber-tasty liquid from the courgette and onion pickle is running all over my hand, which, in turn, is held very close to my mouth because of the imminent danger of my overloaded cracker disintegrating before it ever gets to the mastication stage. The rapidly fracturing components of my lunch are finally, and unceremoniously, shovelled into my awaiting gob and all that remains is a slobbery mess on the plate and a big smile on my sticky face…

Before the lunchtime carnage...

…and after? Well, it seems only right and proper to include the recipe for the pickle. This munchy delight is taken from Bottling, Pickling and Preserving by Elizabeth Lambert Ortiz. Of course, she calls them zucchini pickles but we’re all talking about the same tasty thing.